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Extracellular phytase activites of lactic acid bacteria in sourdough mix prepared from traditionally produced boza as starter culture
(2020)
Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activi-
ties such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The
objective of this study ...
Evaluation of Customer Complaints to Catering Services in Terms of Food Safety
(Journal of Tourism and Gastronomy Studies, 2020)
The aim of the study is to evaluate the customer complaints reported to catering services
companies (CSC) and to determine the food safety subjects that these companies should focus on
as a result of this evaluation. The ...
An Assessment of Elderly Bedrooms in Nursing Homes, in Terms of Human Wellbeing and Sustainability: An Example Case from Brussels
(Osman Sağdıç, 2020)
The built environment influences the well-being of elderly people in nursing homes. In order to make sustainable designs for the
effective use of the physical environment, we can take lessons from existing nursing home ...